pumpkin pasties

Pumpkin Pasties

you will need:

2 eggs, slightly beaten
3/4 cup sugar
1 1 lb. can pumpkin
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 2/3 cups  milk
1/2 tsp. allspice
9 oz pie crust pastry (enough for two single standard pie crusts)

what to do:

cook the pie filling only (no crust) in a large casserole dish in hot oven (425 degrees) for 15 minutes. Keep oven door closed and reduce temp to moderate (350 degrees F/180 degress Celsuis) and continue baking for 45 minutes or until table knife inserted in center of dish comes out clean. Cool on rack.Make or buy pie crust pastry. Roll thin and cut into circles 4" in diameter. Put a spoonful of the cool pumpkin mixture towards one side of the center of the circle. Fold over the crust into a half-circle and firmly crimp the edges closed a bit like making a pastie. Slice three small slits in the top for venting, place on a greased cooking sheet, and bake only until crusts are a light golden-brown.